INSPECTION REPORT Health Protection ECAO-BQVUM3

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE June 24, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor buildup of food debris and sticky surfaces in the back storage next to Walk-in cooler Corrective Action(s): Clean and disinfect the floors Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Temperature Controls: -Walk-in cooler 3 deg C -2-door undercounter (spicy sashimi area) 3 deg C -1-door undercounter next to washer 2 deg C -Preparation cooler 3 deg C -Sushi Line coolers all at or below 4 deg C -Sushi display cooler 2 deg C 3 deg C -1-door display cooler 3 deg C -High temperature washer 74.3 deg C at plate level (probe thermometer) Chemical Controls: -Wiping towel sanitizer buckets >100ppm as per test strips -NOTE: do not use any scented (Citrus) Lysol wipes for food contact surfaces -use only the regular non-scented versions (blue version) Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in monthly -operator to email last report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Reviewed COVID-19 protocol: -no table/dining service as of yet -ensure 2m separation of all tables, enhanced disinfecting of the chairs between customers, one entrance and one exit for flow if you plan on having dining service -disposable take-out menus good -calculate the maximum number of customers in the waiting area and post -do not exceed 1 person per 5 square meters per person -Sick warning signs posted at front and back entrances -All kitchen/bar workers wearing masks NOTE: see the latest COVID-19 update for food businesses:http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses/food-businesses